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Butternut Squash and Rosemary Risotto

Name: Butternut Squash and Rosemary Risotto
Cuisine: Italian
Ingredients: ½ butternut squash, finely chopped; 1 sprig rosemary, finely chopped; 30g / 1oz unsalted butter; 1 tbsp olive oil; ½ white onion, peeled and chopped; 2 garlic cloves, peeled and chopped; 1 small green chilli, sliced; 200g / 7oz long grain rice; 4 tbsp white wine; 570ml / 1pt vegetable stock; 50g / 2oz emmental cheese, grated; 2 tsp fresh flat-leaf parsley, chopped; salt and freshly ground black pepper

Over a year ago 2,800 views

Italian Main Course

Ingredients

½ butternut squash, finely chopped
1 sprig rosemary, finely chopped
30g / 1oz unsalted butter
1 tbsp olive oil
½ white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small green chilli, sliced
200g / 7oz long grain rice
4 tbsp white wine
570ml / 1pt vegetable stock
50g / 2oz emmental cheese, grated
2 tsp fresh flat-leaf parsley, chopped
salt and freshly ground black pepper

Accompaniment

Method

1
1. In a medium frying pan, heat 1tsp butter
2. Fry the butternut squash with the rosemary until softened and golden.
3. Heat the remaining butter and oil in a medium saucepan. (Oil prevents butter from burning).
4. Cook the onion for 1-2 minutes until softened.
5. Stir in the garlic, chilli and rice.
6. Add the wine and cook for 1 minute.
7. Add the stock a little at a time, stirring gently until the rice is cooked through.
8. Halfway through cooking, stir in the butternut squash.
9. To serve, stir through the cheese and parsley.

NB: SOft fresh herbs shoudl always be added to cooked dishes just before serving to retain colour and flavour.